Fresh

Thanks to Teen Vogue for the image

Awwww! Isn’t that a cute picture? That’s Ellen Page at her recent Teen Vogue photo shoot and now that I’m thinking of Ellen it’s got me wanting some good Nova Scotia cooking.

Oh, I know, she eats Sushi now but I bet Ellen ate fish cakes when she was growing up and I bet she still does when she’s back at home in Halifax.

Cod Fish Cakes Recipe

Thanks to eDining.ca for the image and recipe

Preparation time: 40 minutes.

1 lb of cod fillets
2 medium-sized russett potatoes
1 cup bread crumbs
1/4 cup chopped fresh parsley
2 Tbsp freshly grated Parmesan cheese
2 garlic cloves, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 eggs, lightly beaten
Grapeseed oil, or other high smoke point oil such as canola oil, for frying

1 Boil and mash the potatoes, set them aside.

2 Boil the codfish until it flakes easily. Drain and flake the fish with a fork. Be sure to remove all bones.

3 Mix the flaked fish, the potatoes and the rest of the ingredients together well by hand. If the mixture is too crumbly, add another egg. If too sticky, add some more bread crumbs.

4 Form the mixture into cakes and fry them on medium high heat in a skillet coated with oil.

Makes 12 fish cakes. Serves 4-6.

Here’s a Vegan Version of Fish Cakes

And you have to eat them with this:

Green Tomato Chow Chow

Thanks to Out of the Garden for this image

Thanks to Kiwi Bed and Breakfast for this recipe

Ingredients:

16 cups finely sliced green tomatoes
8 cups sliced onions
Sprinkle well with pickling salt, and let sit overnight.
In the morning drain and put in a large pot, add 3 Cups vinegar, 6 Cups sugar, and 1/2 cup pickling spices (in a bag)
Cook, stirring often, until soft and thickened somewhat.
Seal in hot sterile jars. Makes about 6 pints.

Nova Scotia Baked Beans

Thanks to Utopian Kitchen for this image

Thanks to Recipes UK for this recipe

Serves 6-8

Ingredients
450g/1lb Dried White Beans e.g. Navy, pre-soaked overnight
Water
6 Rashers Streaky Bacon, cut into 5cm/ 2-inch pieces
1 small Onion, chopped
½ teasp Mustard
Salt
120ml/4fl.oz. Maple Syrup
2 tbsp Dark Brown Sugar
2 tbsp Butter

Instructions

1. Drain the beans then place in a large saucepan together with enough clean cold water to cover by 5cm/2-inches. Bring to the boil, boil for 2 minutes then reduce the heat, cover and simmer for 40 minutes.

2. Preheat the oven to 170C, 325F, Gas Mark 3. Add the bacon, onion, mustard, salt and maple syrup to the beans, mix well then transfer to an ovenproof casserole, cover and bake for about 3 hours, add a little more water if necessary half way through the cooking.

3. After the 3 hours, in a mixing bowl, cream together the brown sugar and butter then dot over the beans and continue to bake, uncovered, for a further 1 hour. Serve hot.

Or with a good garden salad and don’t forget the thick brown bread.

Posted on April 9th, 2008 by Ruth
Filed under: Casseroles, Fish